What is the difference between animal cream and creamy cream when making cakes?

The definition of the two of them is not the same animal, cream is an animal that contains milk cream, the definition of cream is very broad, and the main raw material extracted from milk cream is natural fresh milk, milk cream is generally used to make desserts, such as ice cream cream cake.

In general, animal butter is more fishy and particularly greasy. However, creamy cream is sweeter and has the fragrance of eggs.

The definitions of the two are different, the characteristics are different, the effects are different, the milk fat content is different, the essence is different, the color is different, the taste is different, the difficulty of operation is different.

Introduction: If you want to use cream in the process of making cakes, it is actually creamy cream.

It is no different from animal cream, and milk cream is also called animal butter wheel leakage, which is mainly made from milk. Animal butter is mainly extracted from milk, high-concentration cream, without any pigments and additives, is a relatively healthy food, animal butter is also a natural food, it tastes more milky, and it is natural and will not make people feel very greasy after eating, the taste is more creamy, but vegetable cream.

The taste is very sweet, and because of the addition of a lot of artificial flavors, it is easy to feel greasy if you eat too much. However, the texture of animal cream is relatively soft and there are no additives, so it can be stored for a high time, but because of the additives, vegetable cream can be kept for a long time.

If you want to distinguish between animal butter and vegetable butter, you can look at the color, the vegetable cream is synthetic, so the color is bright white and the animal butter will be whiter than the animal butter, and the animal cream is Cheng Yuehuang's milky white animal butter will have a natural milk flavor, the milk flavor is relatively strong, but the vegetable cream has a clear fragrance, which is also caused by the addition of flavor to the vegetable cream. The texture of margarine is relatively soft, and it is easy to melt once the temperature is too high, but the stability of margarine is relatively high, and it can be used in various shapes.

If you want to prepare cream for making cakes, you must first understand the different types of cream, because different types of cream are made differently, such as vegetable butter is more suitable for making cakes with better shapes than wax, but animal butter is healthier because it is natural cream. Animal butter needs to be refrigerated and then beaten with soup powder.

Finally, many people nowadays pay attention to health when shopping for things, like some people with chronic diseases It is best to choose carefully. In the choice of cakes, try to choose animal butter to eat, so as to avoid harm to the body to the greatest extent.

1. Different definitions:Milk cream, commonly known as animal cream, is a kind of animal cream, mainly extracted from natural fresh milk, without any pigments and chemical stabilizers. Animal butter is our common cream for piping, with a high fat content, and can be used directly after beating Kabri solids.

2. The characteristics are different: The stability and plasticity of milk cream are not as good as that of margarine, but its taste and flavor are better, and because the saturated acid content of milk fat milk is relatively high, it is very low in trans fatty acids and is healthier. Animal butter is extracted from cow's milk and is nutritious, natural and healthy.

3. Different roles:Usually cream cream can be used to make cream cakes, ice cream, mousse cakes and other desserts, and adding some when making bread can make the bread more fluffy. Animal butter, on the other hand, is usually whipped into a pulp and used as a decorating on cakes, coffee, ice cream, or even eaten as is.

They have different definitions, cream, often referred to as mosaic cream, is mainly extracted from natural fresh milk, without any coloring and without the addition of chemical stabilizers. Animal butter is light cream, which generally refers to the cream that can be used for decorating, and after whisking and grinding into a solid blind sock, it is the cream that is decorated on the cake.

1. Animal whipping cream is made of milk, chicken, salt, sugar, white vinegar eggs, etc. Animal whipping cream refers to the animal cream that can be used for decorating, and the fat content is generally 30%-38%, and it is the cream that decorates the cake after beating it into a solid form. Animal whipping cream itself does not contain sugar, so add sugar when whipping.

The usage is basically the same as vegetable cream, but the melting point is lower than that of vegetable cream. It can be used to make cream cakes, ice cream, mousse cakes, tiramisu, egg tarts, brioche bread, etc.

2. Storage of whipping cream: unopened cream can be stored for up to one year at -18 and two weeks at -7. Unwhipped cream cannot be thawed or frozen repeatedly during storage.

Otherwise, the quality of the cream will be affected. The whipped cream can be refrigerated for 3 days at 2 -7 °C.

3. Storage of finished products: The decorated cream cake must be placed in the refrigerator and should not be placed at room temperature. The melting point of the cream is about 30, and there are two different treatment methods according to the different needs of the production, softening the cream or completely melting the cream.

Batter cakes must be whipped with cream and mixed with air to soften the texture and expand the volume of the cake. To make the filling, most of the cream is melted and then added to the ingredients and mixed well.

The taste is different: animal butter is soft and smooth, sweet but not greasy; Creamy cream has a sweeter taste.

Of course, there is a big difference between cake and milk cream, because the nutrients of animal milk such as straight cream will be higher, and of course it is better absorbed.

Hello, animal butter is a kind of whipped cream, he is the cream for flowers. And then you said this creamy cream for him. Generally, it is mainly fresh and milk-based. It is extracted from fresh dairy products.

How can you tell if a birthday cake is made of margarine or animal cream? It can be distinguished from 5 levels: ** level, shape level, color level, taste level and texture level.

Generally, we use animal cream or vegetable butter to make cakes, and here we will explain the specific differences between these two types of cream.

Color margarine: Because it is artificially synthesized, the color is mostly bright white, which is whiter compared to animal cream. Animal Cream: Pure creamy cream has a natural milky white color with a slightly yellowish tinge.

Smell margarine: Because it is not a dairy product itself, its fragrance comes from the added flavors and spices, so it smells less milky and is sweeter.

Animal butter: As a natural extract, it will smell a natural milk flavor, the higher the grade of animal cream, the richer the milk fat content, so the more fragrant the milk taste, and even the nose will feel a milky smell.

Taste margarine: The sweetness comes from artificially added flavors and synthetic syrup, so it is sweeter and greasy, and after eating, you will feel a layer of oil in your mouth, so you will feel very greasy when you eat margarine.

Animal butter: Because the melting point of animal butter is lower than the human body temperature, it will have a melt-in-your-mouth taste, and it is sugar-free, so it needs to be seasoned with sugar and the like when whipping, so the sweetness will not be greasy and very refreshing.

Experiment with hand rubbing.

Apply a small amount of cream to the palm of your hand and rub in.

The animal butter will quickly disappear in the palm of the hand, leaving only a small amount of oil in the palm of the hand, like applying hand cream;

The margarine is still in the palm of the hand after being rubbed for a long time, and as the rubbing lengthens, the margarine will even take shape in the palm.

02 Submersion method.

Pour the same amount of animal butter and vegetable butter into 20 tons of water and observe the phenomenon of both.

Margarine: has a pronounced sediment and is white in color.

Animal butter: partially floats on the surface of the water, partially dissolves in water, and has a creamy yellow color.

Heating method: Weigh the same weight of vegetable butter and animal butter respectively, and put them in the microwave for 2 minutes.

Margarine: It is foamy in the microwave process, rapidly increases in size, and turns into a cloudy milky white liquid with suspended solids, with the aroma of essence.

Animal butter: It becomes liquid, and after the microwave is over, it is taken out with a layer of milk skin on the surface and has a fragrant smell of hot milk.

It can be distinguished from the state of the cream and the texture of the color lace.

Distinction between animal butter and vegetable butter:

**: Usually the ** of animal butter and the same grade of vegetable butter are basically about 2 times that of vegetable butter. However, in terms of use and playing, animal butter is only half of the use rate of vegetable butter because it does not have too much chemical cost to contribute to the expansion of its own volume.

Therefore, the cake made of animal butter will be heavier than vegetable cream on the basis of the same volume, and it will be higher.

Shape: The stability of margarine is much better than that of animal butter, so margarine can make many special shapes in the production of cream cakes. Animal butter, on the other hand, can only be used as a simple cake decoration.

Therefore, in cakes made of animal butter, there are usually only simple decorations, and what stands out is the taste characteristics of the product.

Vegetable cream cake can be made intricate decorative floral.

Animal cream cakes can only be simply decorated.

The delicious food is not good-looking, and the good-looking is unhealthy, so this should be the truth!

Color: Because animal butter is a natural extract, it is not as white as vegetable cream in color. Animal butter is usually milky white. In other words, the whiter the cream, the more likely it is to be margarine.

Animal butter is milky white in color and is not easy to form.

The margarine is very fair in color and has a good molding effect.

Everything that is natural is rarely so pure and white, like milk. Milk with melamine will be white, and fresh milk will be milky white and yellowish.

Taste: The main differences between animal butter and vegetable butter in terms of taste are: Animal butter is mainly used as an extract of cow's and goat's milk. Therefore, in terms of taste, the milk taste is more natural, the aftertaste is light and elegant, just like milk, and the taste is more refreshing.

Since margarine itself is not a dairy product, relevant flavors and flavors are added during processing. Then the sweetness of the margarine cannot be changed in terms of taste, and the milky flavor is not so natural.

Don't think that milky flavor is vanilla. Most milk ice creams use a lot of vanilla flavor.

Palate: Because margarine has better stability than animal butter. The melting point of margarine is slightly more than the temperature of the human body itself, whereas the melting point of animal cream is below the temperature of the human body.

Therefore, there is no melt-in-your-mouth texture of animal butter on the palate. And there is a feeling of "making ends meet". After eating, the animal butter will melt well, but the margarine will feel a layer of grease in the mouth.

Summary: Animal butter is expensive and has a low usage rate. Margarine** is relatively inexpensive and has a high usage rate.

The color of animal cream is milky white and yellowish, and the vegetable cream is very white.

Animal butter can't do complex shapes, but vegetable butter can do a lot of complex shapes.

Animal butter has a natural and fragrant taste, while margarine will have a less natural milky flavor.

Animal butter melts easily, and vegetable butter "catches the grain".

1. Production process.

Milk cream needs to be processed artificially, and animal cream is extracted from natural milk.

2. Whipping process.

Milk cream is very good, the success rate of whipping is high, and the effect is also very good, a box of milk cream can make a cream cake of about 3-8 inches, but if you use animal cream, a box of one liter of animal cream can make a cream cake at most.

3. Stability.

Milk cream has good stability, the modeling is relatively simple, the layers are clear, the hardness is strong and heat-resistant, the stability of animal cream is not good, it is difficult to do difficult modeling, it is not good to pose, and the heat resistance is poor.

4、**。Milk cream will be much cheaper, one liter of cream, animal butter is twice as much as milk cream, but the amount of milk cream is more than twice that of animal cream.

5. Taste. Milk cream is artificially made, so it tastes sweet and doesn't taste greasy; However, animal butter is brought up by pure milk, so it is more greasy, and it has to be sweetened to have a sweet taste, and the taste is weak.